Enjoy the essence of fajitas in a fresh, light way with the Chicken Fajita Wedge Salad, featuring juicy chicken and salsa ranch dressing on crisp lettuce.
Chicken Fajita Wedge Salad Recipe
Get a refreshing take on classic flavors with the Chicken Fajita Wedge Salad. This dish transforms your favourite fajita essentials into a low-carb delight, blending juicy chicken, zesty salsa ranch dressing, and crisp lettuce into a meal that’s as satisfying as it is healthy. It’s proof that you don’t need the tortillas to capture the essence of a fajita, making for a gorgeous lunch or dinner option.
Ingredients
- 2 boneless skinless chicken breasts
- 3/4 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp creole seasoning
- 1/2 head iceberg lettuce
- 1 chopped tomato
- 1/4 cup finely diced red onion
- 1/4 cup finely diced green bell pepper
- 1/2 cup diced cucumber
- 1/2 cup shredded cheddar cheese
- 3 tbsp salsa
- 1/4 cup ranch dressing
- 1 diced avocado
- 1 tbsp cilantro
Instructions
- Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
- Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.
- Cut the 1/2 head of lettuce in half again. Place each wedge on a plate. Top with tomatoes, bell peppers, onion, cucumber, and shredded cheese.
- Mix salsa and ranch dressing together. Drizzle onto each wedge. Garnish with avocado and cilantro.
- Slice chicken and serve it alongside of the wedge.
Serving Suggestions
- Cajun Cobb Salad
- Candied Pecan & Apple Wedge Salad
- Grilled Corn on the Cob
- Spanish Rice
- Refried Beans
- Guacamole and Chips
Tips and Tricks
- For more flavor, marinate the chicken in fajita seasoning and a bit of lime juice before grilling.
- Enhance the salad by grilling onions and bell peppers to add a smokey flavor.
- Consider making your own salsa ranch dressing for a fresh and tastier alternative to store-bought.
- To keep the lettuce crisp, add the dressing and toppings right before serving.
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